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–+ servings
Creamy Parmesan Italian Sausage Ditalini Soup

Creamy Parmesan Italian Sausage Ditalini Soup for Cozy Nights

This Creamy Parmesan Italian Sausage Ditalini Soup is a warm and hearty dish that epitomizes Italian comfort food.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soups
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 pound Italian Sausage Can substitute with chicken or turkey sausage.
  • 2 tablespoons Olive Oil Can substitute with vegetable oil or butter.
  • 1 medium Onion Use yellow or white; shallots can serve as a substitute.
  • 3 cloves Garlic Use fresh minced garlic for best results.
  • 1 medium Carrot Can substitute with parsnip.
  • 1 stalk Celery Feel free to omit if not available.
  • 6 cups Chicken Broth For a vegetarian version, use vegetable broth.
  • 1 can Diced Tomatoes Consider using fire-roasted for added flavor.
  • 2 teaspoons Italian Seasoning Italian herbs can work in place.
  • to taste Salt & Black Pepper Essential for seasoning.
  • 1 cup Heavy Cream Replace with half-and-half or dairy-free alternative if needed.
  • 1 cup Parmesan Cheese Pecorino Romano is a substitute to consider.
  • 1 cup Ditalini Pasta Any small pasta shape can be used.
For the Garnish
  • to taste Fresh Parsley Can be omitted if desired.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat until it shimmers, about 1-2 minutes.
  2. Add 1 pound of Italian sausage to the pot, breaking it apart with a wooden spoon. Cook for 6-8 minutes until browned and crispy.
  3. In the same pot, add one diced onion, one diced carrot, and one diced celery stalk. Sauté for 5-7 minutes until tender. Stir in 3 minced garlic cloves and cook for another 1-2 minutes.
  4. Pour in 6 cups of chicken broth and add one can of diced tomatoes. Bring to a simmer and stir in 2 teaspoons of Italian seasoning, salt, and black pepper. Simmer for 10-15 minutes.
  5. Stir in 1 cup of uncooked ditalini pasta. Lower heat to medium, cover, and simmer for 10-12 minutes until pasta is al dente.
  6. Reduce heat to low, stir in 1 cup of heavy cream and 1 cup of grated Parmesan cheese until melted.
  7. Add the cooked sausage back into the pot, allowing to warm through for 5 minutes. Adjust seasoning as needed.
  8. Ladle into bowls, garnishing with freshly chopped parsley.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 30gProtein: 20gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 940mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

This soup is perfect for meal prep and holds well. Store leftovers in an airtight container for up to 3 days.

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